Hand-pulled noodles with tender and flavorful minced pork and long beans

Put the flour and cold water into a bowl together, first stir with chopsticks until it becomes a flaky mixture, then knead by hand into a relatively soft dough without dry flour; let it rest for 10 minutes and knead again, the dough will become smooth and moist, cover it and let it rest for another 15 minutes.

Place the dough on a floured board and roll it into a thin sheet about 1-2 millimeters thick, fold it and fold it again, sprinkling cornmeal to prevent sticking each time you fold.

Cut into noodles about 4 millimeters wide with a knife.

The noodles, mixed with cornmeal into small piles, are temporarily not put into the pot and are covered with a plastic wrap to prevent moisture from evaporating from the surface of the noodles.

When resting the dough, cook dishes quickly: prepare the minced meat, and clean the cowpeas thoroughly.

Cut the cowpeas into 2 cm small sections, and mince the garlic.

Pour an appropriate amount of vegetable oil into the wok, and when the oil is 30-40% hot, add the minced meat and stir-fry until it changes color, then add the minced garlic and stir-fry together.

Pour the yardlong beans into the pan and stir-fry until they change color.

Sprinkle an appropriate amount of salt and drizzle an appropriate amount of soy sauce; the color and saltiness of soy sauce vary between brands, so you can pour in an amount according to taste and preference.

Add a large bowl of hot water, enough to mix with the noodles; cover with a lid and cook until it boils, then it's ready to serve.

Shake off the cornmeal from the noodles, put them into a pot of boiling water, and cook until there is no white core, then transfer them into cold water.

Ladle the noodles into a bowl, pour over the 'cuanr' sauce, mix well, and eat immediately.